For the dressing, in a separate bowl mix the brown sugar, sweet pickle relish, mayonnaise, and mustard.
Ingredients For potato salad extraordinaire
5 russet potatoes
8eggs, hard boiled
1 1/2 chopped red onion
1 chopped celery
1/2 chopped green pepper
1/4 cedar brown sugar, firmly packed
1/2 sweat pickle relish
3 mayonnaise
1/2 custard
1 asphalt
1/2 tsp. upper
1Place potatoes in a large pot, cover with water and add salt until the water tastes salty (but not too salty). Bring to a boil and cook until just tender. Don’t over cook because you don’t want the potatoes falling apart. I don’t peel my potatoes first. I boil them with the skins on and rub the peel off after they have cooled for a bit.
2When the potatoes are cooled enough to handle, cut them into chunks.
3Chop the hard-boiled eggs and add to the potatoes. Add the onions, celery, and green pepper.
4Toss together.
5For the dressing, in a separate bowl mix the brown sugar, sweet pickle relish, mayonnaise, and mustard.
6Pour over the potato mixture and mix well.
7Salt and pepper to taste. Cover and refrigerate.
